2 roma tomatoes, diced
32 oz canned, crushed tomatoes
2 tbs capers, rinsed and drained
¼ cup halved, pitted Kalamata Olives
2 tbsp minced garlic
2 tsps anchovy paste (OPTIONAL)
1 shallot minced
1 small package fresh oregano, chopped
½ bunch fresh parsley, chopped
½ cup extra virgin olive oil
Juice from one large lemon
Kosher salt and pepper to taste
Heat sauce pan. Add ¼ cup olive oil to sauce pan. Sauté garlic and shallots until translucent. Add canned tomatoes and fresh tomatoes and bring to slow simmer. Add capers, olives, optional anchovy paste and stir. Finish with olive oil, lemon juice, fresh herbs and salt and pepper.
Serve over grilled fish and/or linguini and invite your family over for a good ol’ Italian feast!